Greek lemon soup is typically served as an appetizer before the main course of a Greek meal. The soup, also called avgolemono in Greek, is popular even outside of Greek cuisine and introduces people to custom Greek food. The most common type of Greek lemon soup uses chicken broth, but other variations also include chicken for a more hearty soup.
Things You'll Need
- 6 cups chicken broth
- 1/2 cup long-grain rice
- 3 egg yolks
- 1/4 cup lemon juice
- Parsley, chopped
- Large pot
- Small bowl
Pour 6 cups of chicken broth in a large pot and heat on medium-high heat. Once the broth begins to boil, add 1/2 cup of long-grain rice. Cover and simmer for 25 minutes.
Add 3 eggs and 1/4 cup of lemon juice to a small bowl. Whisk the mixture until it's finely combined. Remove the rice and broth from the heat once the rice has fully cooked.
Use a ladle to pour 2 cups of the hot broth into the egg and lemon juice mixture in the small bowl. Whisk this mixture until is combined and then pour the small bowl into the pot of broth and rice.
Cook the soup in the large pot on medium heat for 10 minutes without letting the soup boil. Stirring continuously to make sure the soup mixture spreads evenly and doesn't get too hot.
Remove the soup from heat and serve hot. Before serving, you can also add salt and pepper to taste. Garnish the soup with fresh lemon and chopped parsley.
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